vegetable stew with baked beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 137.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 4.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 1.7 g
- Protein: 6.3 g
View full nutritional breakdown of vegetable stew with baked beans calories by ingredient
Introduction
Light summer meal. Light summer meal.Number of Servings: 4
Ingredients
-
1 zucchini (about 240 grams)
2 paprikas (200 grams)
3 big mushrooms (champignons, 280 grams)
1 can of baked beans in tomato sauce
oil for frying
salt and herbs for seasoning
Directions
Slice the vegetables and saute briefly in oil, add some water and stew under cover until ready. It's up to you if you prefer crispier vegetables. Season with salt and herbs. For spicier version, add some jalapeno slices.
Heat baked beans as well and serve with vegetable stew. If you feel like it, add some tomato sauce to the beans.
Makes ca. 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CYTHOSLAR.
Heat baked beans as well and serve with vegetable stew. If you feel like it, add some tomato sauce to the beans.
Makes ca. 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CYTHOSLAR.